Measurement of Water Activity, Moisture Sorption Isotherms, and Moisture Content of Foods-Reference-Cited by-同舟云学术

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Measurement of Water Activity, Moisture Sorption Isotherms, and Moisture Content of Foods

Published: Issue: Volume: Page:155-171
ISSN:
Container-title:Water Activity in Foods
language:
Short-container-title:

Author:

Fontana Anthony J.

Publisher

Blackwell Publishing Ltd

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Recent development in low-moisture foods: Microbial safety and thermal process;Food Research International;2022-05

2. Investigation of sorption isotherms of wheat germ for its effect on lipid oxidation;Journal of Food Science;2022-04-12

3. Effect of powdering on critical water activity estimate from dynamic dewpoint isotherm of a crispy starch-based snack: a case study with fish cracker;Journal of Food Science and Technology;2020-04-24

4. Moisture and Total Solids Analysis;Food Science Text Series;2017

5. Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review;Comprehensive Reviews in Food Science and Food Safety;2016-02-05

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